Charred Asparagus with Rosemary Aioli
Makes: 4 - 6 servings
Ingredients
- 3 lbs. fresh asparagus
- 2 TBSP extra virgin olive oil
- ½ tsp table salt
- ¼ tsp freshly ground black pepper
- ½ cup mayonnaise
- 2 garlic cloves, minced
- 1 TBSP finely chopped fresh rosemary
- 1 TBSP fresh lemon juice
- Garnish: fresh rosemary
Instructions
- Preheat oven to 450°F. Snap off and discard tough ends of asparagus. Toss with olive oil. Arrange in a single layer on a jelly-roll pan. Sprinkle with salt and pepper.
- Roast at 450°F for 35 to 40 minutes or until browned and crispy. (Asparagus will look shriveled.)
- To make aïoli, combine mayonnaise, garlic, rosemary, and lemon juice. Serve asparagus with aïoli for dipping.
Charred Asparagus with Rosemary Aioli Copyright © Rebecca Lang Cooks | rebeccalangcooks.com